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Cookbooks That Shaped Culinary Arts

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Essentials of Classic Italian Cooking

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Late 20th Century, Marcella Hazan, Introduced Americans to traditional Italian cooking

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The Zuni Cafe Cookbook

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Early 21st Century America, Judy Rodgers, Known for its sophisticated yet straightforward recipes

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The Moosewood Cookbook

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Late 20th Century, Mollie Katzen, Influential in vegetarian and natural foods cooking

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Diet for a Small Planet

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Early 1970s America, Frances Moore Lappé, Introduced the concept of complementary protein vegetariansim

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Le Viandier

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Medieval Europe, Guillaume Tirel aka Taillevent, Standardized French cuisine

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Larousse Gastronomique

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20th Century France, Prosper Montagné with preface by Auguste Escoffier, The encyclopedia of French cuisine

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White Heat

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Late 20th Century, Marco Pierre White, Changed perceptions of chefs and restaurants

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Joy of Cooking

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Great Depression-era America, Irma S. Rombauer, One of the United States’ most published cookbooks

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The French Laundry Cookbook

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Late 20th Century, Thomas Keller, Embodies the perfection of American haute cuisine

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Apicius: De Re Coquinaria

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Roman Empire, Unknown (attributed to Apicius), Foundation for modern European cooking

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The Art of Cookery Made Plain and Easy

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18th Century England, Hannah Glasse, Popularizing English recipes and practices

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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking

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21st Century, Samin Nosrat, Focuses on the fundamental elements of cooking

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Nordic Cookery

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21st Century, Magnus Nilsson, Highlights New Nordic Cuisine

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The Forme of Cury

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Late Medieval England, The Master Cooks of King Richard II, Documented medieval feasting

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Il Cucchiaio d’Argento (The Silver Spoon)

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Post-World War II Italy, Various authors, Comprehensive guide to Italian cooking

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Mexico: One Plate At A Time

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Early 21st Century, Rick Bayless, Sharing authentic Mexican recipes and food culture

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Mastering the Art of Soviet Cooking: A Memoir of Food and Longing

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Early 21st Century, Anya Von Bremzen, Historical narrative blending food and personal experience in the Soviet context

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The Great Indian Cookbook

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Modern India, Vikas Khanna, Explores the diversity of Indian cuisine

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American Cookery

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Post-Revolutionary America, Amelia Simmons, First American cookbook, adaptation of British cuisine to American ingredients

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On Food and Cooking: The Science and Lore of the Kitchen

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Late 20th Century, Harold McGee, Bridging the gap between science and cooking

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The Tassajara Bread Book

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Late 20th Century, Edward Espe Brown, Popularizing whole grain bread baking

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Mastering the Art of French Cooking

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Mid 20th Century America, Julia Child, Simone Beck, and Louisette Bertholle, Introducing French cooking techniques to the American audience

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Opera dell’Arte del Cucinare

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Renaissance Italy, Bartolomeo Scappi, Detailed Italian cooking and Renaissance banquets

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Modern Cookery for Private Families

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Victorian England, Eliza Acton, Pioneering recipe format still used today

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Le Guide Culinaire

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Early 20th Century France, Auguste Escoffier, Codifying modern French cuisine

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